Main Education Courses Food processing I

Food processing I


Schedule: winter & spring semesters
Credit hours: 3
Prerequisite: Mathematics, Physics, organic chemistry, general microbiology
Lecture Hours: 2
Lab Hours: 3


Description:
Applications of the fundamentals of food engineering, microbiology, and chemistry to methods of food processing and preservation; emphasis will be on processing concepts, preparation for food processing, food formulation, thermal processing, low temperature food preservation and irradiation of foods. Food Processing Laboratory designed to demonstrate key principles in a practical context.

GreekEnglish (United Kingdom)

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